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Today we are making 1 kilo batatyache wafers. Batata is potato and we will make these wafers to store them over a year. We can fry them whenever we want. We already have seen batata wafers recipe. But today I will share few tips and tricks to make perfect wafers. There is common problem that the edges of the wafers turn black or they turn red on frying. Let’s try to solve such problems. Also there are lot many different papad, kurdai, papdya recipes on our channel. This is yet another delicious addition to the list. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.
Ingredients:
• 1 kg Potatoes
• Alum
• Water as needed
• Salt to taste
Method:
• Wash potatoes really good and peel them.
• Transfer the peeled potatoes in water so that they won’t blacken.
• Slice the potatoes thinly and transfer the slices into water.
• Wash the slices really good 4-5 times and keep them in water.
• Stir it well with a piece of alum 7-8 times and rest for about 10 minutes.
• By doing this the chips don’t turn soft on cooking. They remain stiff. Also it helps to keep the
wafers white.
• Heat up water in a pan and add salt.
• Turn a piece of alum in this water for 5-6 times.
• Drain all the water from the wafers and transfer them into boiling water.
• Cook them in boiling hot water for just about 5 minutes on medium heat.
• How to know that wafers are cooked well? They can be easily folded but don’t break on folding.
They get flexibility when cooked perfectly.
• Drain all the water from cooked wafers and transfer them into a strainer.
• Transfer the cooked wafers immediately on a clean cotton cloth to dry.
• Dry them under fan or in shadow. Make sure not to dry them under hot sun now.
• When the chips are completely dry in shadow then sun dry them for about 3-4 hours.
• Store them in an airtight container. You can store them over a year.
Tips:
• Always buy big and yellow-colored potatoes for making wafers. Buy Indori batata. Make sure not
to buy thin skinned, white potato. Never use potato that is stored in freeze for any summer special
walwan recipe.
• If you are cooking the wafers in batches, then make sure to discard previously boiled water and
use fresh water for each batch.
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